Red Velvet Peppermint Kisses
Lovely red velvet cookies are rolled in sugar and have amazing Hershey's peppermint kisses in the center of each one.
Ingredients
- 36 Hershey’s candy cane kisses kept in your freezer
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens cookies
- 4 rounded tablespoonfuls cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp. red food coloring
- 1 tsp. white vinegar
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- Colored red sugar for garnish or regular sugar
Instructions
- Preheat oven to 350°.
- Unwrap Hershey’s peppermint kisses and freeze in freezer a minimum of 30 minutes.
- Mix oil, sugar, egg, food coloring, vinegar, vanilla, peppermint extract, salt, baking soda, and cocoa.
- Stir in flour with a wooden spoon.
- Shape mixture into balls.
- Roll into colored sugar (or regular cookies) and place on cookie sheets that have been sprayed with cooking spray.
- Bake about 12-15 minutes until done.
- Remove cookies from oven and allow to cool 1 minute.
- Place peppermint kiss in center of each cookie.
- Allow cookies to cool completely.
- Remove from pans.
- Store in airtight containers.
Notes
NOTE: The peppermint kisses must be unwrapped and frozen before using. The longer you freeze them, the better they'll work in this recipe. Peppermint Kisses at room temperature will melt and dissolve when you insert them into the cookie. I recommend freezing these kisses for several days beforehand.
NOTE: Candy Cane kisses are very fragile. If you try to put the kisses in the cookies and bake them, the kisses will dissolve completely. They will also melt quite a bit unless you wait for the cookies to cool about 1 minute after baking. If you wait too long the cookies won’t be soft enough to insert the kisses without difficulty. If you add them too early, the kisses will begin melting.
NOTE: My oven runs slow. It took the cookies almost 20 minutes to bake completely.
Recipe source: adapted from Cuisine at Home.
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